Serves 4

  • 2 pounds (1 head) cauliflower, florets removed and stems discarded
  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten
  • 1/3 cup grated Parmesan
  • 1/4 tsp. dried oregano
  • 1/2 tsp. coarse kosher salt
  • 6 ounces fresh whole-milk mozzarella, sliced or torn into pieces
  • Basil leaves, for garnish
  • Red pepper flakes, for sprinkling

    Total time: 1 hour 10 minutes
    Active time: 25 minutes

    Heat oven to 425°. Pulse cauliflower in a food processor until finely ground and fluffy.

    Transfer cauliflower to a microwave-safe bowl and cover with plastic wrap, poking a few holes. Heat in microwave on high, 5 minutes. Uncover, stir, and let cool slightly.

    Gather cauliflower in a clean dish towel and twist tightly to squeeze out as much moisture as possible. In a medium bowl, stir well with egg, egg white, Parmesan, oregano, and salt.

    Transfer to a parchment paper–lined baking sheet and pat out into a 1/4”-thick circle (10” to 11” across).

    Bake until golden brown, about 25 minutes. Top with sauce and mozzarella. Continue to bake until cheese is melted, 10 to 12 minutes more. Top with basil and sprinkle with red pepper flakes.

    Next Story